Jammie Dodgers Cheesecake

A creamy No-Bake Vanilla and Raspberry Jam Ripple Cheesecake with a Jammie Dodger Base topped with Whipped Cream, Fresh Raspberries and even more Jammie Dodgers. A deliciously fun Jammie Dodgers Cheesecake that will bring back those childhood memories.

Over the weekend we had family staying, so I wanted to create a scrumptious summer cheesecake that would tickle everyone’s tastebuds. A creamy vanilla cheesecake was definitely on the cards but I wanted to team it up with something more exciting.

What’s more thrilling than the nation’s favourite biscuit?!

When I sink my teeth into a Jammie Dodger, the taste of the sticky raspberry jam and shortcake biscuit transports me back in time to my youth! I’ve not eaten a Jammie Dodger in years and I can safely say I have never purchased a packet (until now)! I presume I will buy them all the time when I have little tots running around, but why as an adult do I not indulge in these yummy biscuits on the reg’ (probably because there is only 8 in a packet😱).

To make this Jammie Dodger Cheesecake for your children (yourself 😉). Joking aside this cheesecake is perfect for everyone and will definitely bring a smile to your eater’s faces. You will need, a lined 6 inch loose bottom tin, food processor, piping bag and Wilton 1m nozzle.

Ingredients

For base: *double biscuit base recipe if using an 8inch loose bottom tin

10 Jammie Dodgers (roughly 150 grams)

75 grams of unsalted butter, melted

For filling:

450 grams of soft / cream cheese

150 grams of icing sugar

1 tsp vanilla

150 grams of creme fraiche, chilled

300 ml of double cream, chilled

Raspberry seedless jam

50 grams of raspberries, chopped

For decoration:

200 ml of double cream

2 tbsp of icing sugar

1/2 tsp vanilla

mini Jammie Dodgers

handful of raspberries

Method

Step 1: Stick the Jammie Dodgers in a food processor and blitz into a fine crumb. Pour in the melted butter and blast again until well combined. Tip the biscuit mix into a lined loose bottom tin, pack the biscuits down using the back of a soup spoon. Place the tin in the fridge whilst you make the cheesecake filling.

Step 2: Remove the bowl from your mixer, scoop in the soft cheese, icing sugar and vanilla. Mix together using a spatula to prevent a cloud of icing sugar engulfing you. Pour in the chilled creme fraiche and double cream, place the bowl back on the mixer, using the whisk attachment whip until thick enough to hold itself.

Step 3: Pour a third of the cheesecake mix over the Jammie dodger base, blob some raspberry jam around and swirl it using a tooth pick, then scatter half the raspberries, repeat this for the second third. Then pour the final third on top and smooth using a spatula. Place in the fridge over night.

Step 4: Once the cheesecake has set whip the cream for the decoration. Place the double cream, vanilla and icing sugar into your mixer, using the whisk attachment whip until thick. Remove the cheesecake from the tin and place on a plate. Plop the whipped cream into a piping bag with the Wilton 1m nozzle, pipe mr whippy style cream round the edge of your cheesecake, scatter a mix of mini Jammie dodgers and raspberries in the centre!